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The Boston Globe

Food & dining

Sunday Supper

Sausage-stuffed potatoes become hash and eggs

Sydney Oland's sausage-stuffed baked potatoes with smoky scallion mayonnaise.

Karoline Boehm Goodnick for the Boston Globe

Sydney Oland's sausage-stuffed baked potatoes with smoky scallion mayonnaise.

Sausage-stuffed potatoes make an easy meal, especially on those Sunday nights when everyone is crowding around the TV to watch football. This favorite dish begins with baked potatoes whose flesh is mixed with browned sausage meat, then stuffed back into the skins with cheddar and baked again. Serve with mayonnaise intensified with smoky Spanish paprika.

The following morning, dice leftover potatoes and their filling and turn them into a pleasing and filling hash that crisps up nicely, then top each serving with an egg. Think of it as a celebratory breakfast.

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SHOPPING LIST

(For stuffed potatoes, hash)

2 pounds pork sausage

4 tablespoons butter

½ cup sour cream

1 cup grated cheddar

4 eggs

6 russet potatoes

1 green bell pepper

2 onions

1 bunch scallions

2 shallots

1½ lemons

6 sprigs fresh thyme

3 tablespoons vegetable

oil

Salt and black pepper

Pinch of crushed

red pepper

1½ teaspoons smoked

Spanish paprika

1 cup mayonnaise

Sydney Oland can be reached at
sydney.oland@gmail.com
.

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